I bulk ferment the dough for between 12-15 hours. I haven't been doing this long at all so I just started getting good loaves this spring when temps were rising and my house was in the low 60's F. With my last loaves my house was in the high 60's F and I fermented them for about 13 hours and then proofed after shaping for 3-4 hours at room temp. I did try fermenting longer one a past bake, but found that I over fermented the dough and thus I was unable to shape the loaves.
I've thought about making a homemade proof box with a heating pad and a cooler and may try that this coming winter once my house temps get low again.
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